Texan Heartland Recipe
Blackened Redfish with Lemon Butter
- Servings
- 4
- Prep Time
- Cook Time
Rich, flaky, and full of Gulf Coast flavor, this blackened redfish delivers a bold crust with a bright lemon butter finish. Texan Heartland Blackened Seafood Seasoning brings paprika, pepper, herbs, citrus peel, mustard, celery seed, cayenne, and Aleppo pepper together for a savory, lightly spicy coating that makes simple fish taste like a restaurant-worthy meal.
Ingredients
- 4 redfish fillets, about 6 ounces each
- 2 tablespoons olive oil
- 1½ tablespoons Texan Heartland Blackened Seafood Seasoning
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, optional
- 1 tablespoon chopped fresh parsley, optional
- Lemon wedges, for serving
Directions
- Prepare the fish: Pat redfish fillets dry with paper towels to help the seasoning form a better crust.
- Season the fillets: Rub both sides of the fish with olive oil, then coat evenly with Texan Heartland Blackened Seafood Seasoning.
- Heat the skillet: Place a large cast-iron or heavy-bottomed skillet over medium-high heat until hot.
- Sear the fish: Cook fillets for 3-4 minutes per side, or until blackened on the outside and flaky in the center.
- Make the lemon butter: Reduce heat to low, then add butter, lemon juice, and lemon zest if using.
- Finish the fish: Spoon the lemon butter over the fillets for 30-60 seconds.
- Serve hot: Transfer to plates, garnish with parsley if desired, and serve with lemon wedges.
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